CRUNCHY Kale and Shredded Brussels Sprouts Salad (AIP/Paleo)
Prep time
Total time
This recipe is AIP-compliant
Recipe type: Soups and Salads
Serves: 6 - 8
  • Juice and zest from 1 lemon (approx. ¼ cup)
  • 1 french shallot, minced
  • 1 clove garlic, minced
  • ½ cup + 1 tablespoon extra virgin olive oil
  • salt
  • 1 large bunch curly kale or cavolo nero
  • 500g Brussels sprouts
  • ⅓ cup craisins
  1. Combine lemon juice and zest, minced shallot and garlic, ¼ teaspoon salt and ½ cup of olive oil into a medium jar with an airtight lid. Shake well and set aside.
  2. Remove the centre stems of your kale leaves. Wash and spin, then slice into thin ribbons. Pop the kale into a large bowl. Drizzle over remaining tablespoon of olive oil and ½ teaspoon of salt. With clean hands, massage the kale ribbons for 2 minutes.
  3. Wash and trim your Brussels sprouts. Shred using a sharp knife (watch your fingers!) or the shredding blade of .your food processor. Mix the shredded sprouts with the massaged kale.
  4. Dress the salad with your dressing.
  5. Garnish with raisins.
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